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Fauosi (Baked Taro Root)
From Banquets of the nations, 1911
Serves 2
Ensure taro is well-prepared to remove bitterness.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
530Calories
6 gProtein
67 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein6.1 g
Carbohydrates67 g
Fiber12 g
Sugars4.9 g
Total Fat29 g
Saturated Fat25 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium43 mg
Potassium1656 mg
Calcium117 mg
Iron3.2 mg
Magnesium119 mg
Phosphorus311 mg
Zinc1.3 mg
Copper0.7 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A9.1 mcg
Vitamin E5.6 mg
Vitamin K2.4 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate69 mcg
Choline49 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 211. The excerpt below is the record exactly as published.
Fauosi. (Baked Taro Root.) Clean outside of taro roots, and steep in water for several hours to take away bitterness. Then scrape same finely, and mix with cocoanut milk
Cook this with the app: pantry check, scaling, and the assistant.